Title: Beer and Cheese Soup (Washington)
Categories: Soups/stews, Restaurant, Washington
Yield: 6 Servings

1/4 c Butter; or margarine
1/2 c Celery; thinly sliced
1/2 c Carrot; diced
1/4 c Onion; chopped
1/4 c All-purpose flour
1/2 ts Dry mustard
1/4 ts Thyme leaves
4 c Chicken stock or canned
-chicken broth
1 1/2 c Sharp cheddar cheese;
-shredded
2 tb Parmesan cheese; grated
12 oz Beer
Salt and pepper
Pretzels

In a 3 quart pan, melt butter over medium heat. Add celery, carrot and
onion and cook, stirring occasionally until onion is soft, about 10
minutes.

Stir in flour, mustard and thyme leaves and cook for I minute. Gradually
add stock Bring to a boil over medium-high heat, stirring often. Reduce
heat, cover and simmer, stirring occasionally, until vegetables are tender,
about 12 to 15 minutes.

Stir in Cheddar and Parmesan cheeses. When cheese is melted, add beer. Heat
until steaming. Season to taste with salt and pepper.

Serve with pretzels. Yield: 4 to 6 servings.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Chimacum Cafe, Chimacum, Washington